Cajun Shrimp and Potatoes With Fennel and Sun-Dried Tomatoes
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Potato and Fennel Base
- 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
- 1 fennel bulb, trimmed and sliced (reserve fronds for garnish if desired)
- 1⁄3 cup sun-dried tomato
- 3 cups chicken broth
- 1 bay leaf
- 1 teaspoon ground cumin
- kosher salt
- fresh ground black pepper
- 1 tablespoon butter
- 1 tablespoon goat cheese or 1 tablespoon cream cheese, softened room temperature
- 1⁄2 teaspoon fresh lemon juice
- 1⁄2 teaspoon hot pepper sauce
-
Shrimp
- 1 tablespoon olive oil
- 1 lb large shrimp, peeled and deveined
- 1 cup smoked sausage or 1 cup breakfast sausage, cooked and diced
- 1 teaspoon fresh lemon juice
- hot pepper sauce
- 2 tablespoons fresh parsley, chopped
directions
- In a saucepan, combine Simply Potatoes© Diced Potatoes with Onions with sliced fennel, sun dried tomatoes, and chicken broth and bay leaf.
- Bring to a boil, over medium high heat; reduce heat and simmer, covered, until potatoes and fennel are fork tender, about 10 to 15 minutes.
- Drain cooking liquid and reserve.
- Season potatoes and fennel with salt, pepper, and cumin; stir in butter, goat cheese, lemon juice, and hot pepper sauce.
- Meanwhile, heat oil in a skillet over medium high heat; sear shrimp 1 minute per side.
- Stir in 1 1/2 cups of the reserved potato and fennel cooking liquid and sausage; bring to a simmer and stir in lemon juice, hot pepper sauce, and chopped parsley.
- Remove from heat as soon as shrimps are done (they will turn opaque and "tighten" up; add more potato/fennel liquid if too dry.
- To serve: Divide potato and fennel mixture among serving bowls. Top with shrimp mixture and garnish with reserved fennel fronds, if desired.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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